Tablettes de chocolat au lait du Cameroun From fair trade and sustainable agriculture Votre sélection : Cameroon Lait Gourmand (40% cocoa)

Cameroon (40% cocoa) 

The Cameroon bean is distinguished by its frank, direct and persistent taste . Through this milk chocolate (40% cocoa), Sigoji allows you to rediscover the magic of chocolate thanks to its know-how and this exceptional raw material. 

Allergens: Lactose, Soy.

Congo (55% cocoa) 

The Congo bean , Ituri region formerly known for its coffee , produced in small quantities and of organic origin is a vintage . 

Each grade of cocoa has a unique flavor taste . Sigoji brings out its roundness and makes it a deliciously milky milk chocolate with 55% cocoa. 

Allergens: Lactose, Soy.

Cameroon, the roots of Euphrasie Mbamba

Euphrasie Mbamba affirms it: no cocoa in the world can compete with African cocoa.

But then, what is the best African chocolate? Difficult to provide a categorical answer, but the heart of Euphrasia capsizes for Cameroonian cocoa from the land of his ancestors .

The requirements of cocoa cultivation

The cultivation of cocoa beans requires many conditions :

• Heat (never less than 15°C)
• High humidity
• Regular rains
• Shade

These conditions can only be met in equatorial regions . This is why cocoa beans are only grown in a few countries.

Sigoji's social and societal commitment

For chocolate makers like Sigoji, who place quality as a cardinal value, the preservation of cocoa great vintages is a crucial issue .

It is in this state of mind that Sigoji founded the Club des Chocolatiers Engagés in 2020 with other passionate chocolate makers.

The objective: to provide economic guarantees to African cooperatives and producers to encourage good agricultural practices and ensure the sustainability of plantations .

It is therefore a human, economic and gastronomic commitment .

Contact us to learn more about our know-how

Do not hesitate to contact us for more information on our products!